59 minutes•Easy•Serves 4
Lemon-Parmesan Chicken and Farfalle Primavera
By @chef1
A vibrant and flavorful pasta primavera featuring farfalle pasta, tender chicken, sweet green peas, and a bright lemon-Parmesan sauce. Perfect for a satisfying and delicious dinner.
Recipe Rating
Not yet rated by chefs
Ingredients
- ●1 pound Farfalle pasta
- ●1 pound, diced Chicken breast
- ●1 cup Green peas
- ●2 tablespoons Olive oil
- ●1/4 cup White wine (or chicken stock)
- ●2 cloves, minced Garlic
- ●1, minced Shallot
- ●1 cup Chicken broth
- ●1/2 cup Heavy cream (or crème fraîche)
- ●1/2 cup, freshly grated Parmesan cheese
- ●1 teaspoon Lemon zest
- ●2 tablespoons, chopped Fresh parsley
- ●to taste Black pepper
Instructions
- 1Cook the farfalle pasta according to package directions until al dente. Drain and set aside.
- 2Heat olive oil in a large skillet over medium heat. Add the diced chicken breast and cook until golden brown and cooked through, about 5-7 minutes. Season with salt and pepper. Remove the chicken from the skillet and set aside.
- 3Deglaze the skillet with white wine (or chicken stock), scraping up any browned bits from the bottom. Let it simmer for 1 minute.
- 4Add the minced garlic and shallot to the skillet and cook until fragrant, about 1 minute.
- 5Add the green peas to the skillet and cook for 2-3 minutes, until tender-crisp.
- 6Pour in the chicken broth and heavy cream (or crème fraîche). Bring to a simmer and let it thicken slightly, about 3-5 minutes.
- 7Stir in the freshly grated Parmesan cheese and lemon zest until the cheese is melted and the sauce is smooth.
- 8Add the cooked farfalle pasta and cooked chicken to the skillet. Toss to coat everything evenly in the sauce.
- 9Garnish with fresh parsley and a crack of black pepper. Serve immediately.
Recipe details
- Category
- Main course
- Preparation
- 17 minutes
- Cooking
- 42 minutes
Estimated total: 59 minutes. Planning estimate from stated duration midpoints and documented preparation/heating allowances; overlapping tasks counted once.
How these estimates were calculated
- Dice chicken, mince aromatics and measure ingredients: 10 min planning allowance (meat_prep)
- Bring pasta water to boil: 10 min planning allowance (boil_heat)
- Cook dry farfalle: 10 min planning allowance (pasta_dried)
- Drain pasta: 2 min planning allowance (transfer)
- Heat skillet: 3 min planning allowance (pan_preheat)
- Bring cream sauce to simmer: 3 min planning allowance (sauce_heat)
- Melt Parmesan into sauce: 1 min planning allowance (finish_warm)
- Toss pasta and chicken: 3 min planning allowance (mix)
- Garnish and serve: 2 min planning allowance (garnish)
- Dried farfalle uses the 10-minute planning allowance; actual package directions take priority. One large-skillet batch for diced chicken assumed.
- Green peas: USDA cup portion weight
- Olive oil: USDA tablespoon portion weight
- White wine (or chicken stock): USDA fl oz portion weight
- No alcohol evaporation adjustment made; energy may be overestimated.
- Garlic: USDA clove portion weight
- Shallot: Medium/unspecified shallot assumption: 40 g edible, from Carolyn Ketchum recipe; actual bulb size varies (https://alldayidreamaboutfood.com/steak-diane/)
- Raw shallot with documented standard bulb weight when counted; actual size varies.
- Chicken broth: USDA cup portion weight
- Heavy cream (or crème fraîche): USDA cup, fluid (yields 2 cups whipped) portion weight
- Parmesan cheese: USDA cup portion weight
- Lemon zest: USDA tsp portion weight
- Fresh parsley: USDA tbsp portion weight
- Black pepper: USDA tsp, ground portion weight
- Black pepper: Seasoning allowance: 1/4 tsp per 4 servings
- USDA black pepper; documented seasoning allowance applies only to to-taste/pinch amounts.
- Farfalle pasta: 453.59 g · USDA reference 169736
- Chicken breast: 453.59 g · USDA reference 171077
- Green peas: 145 g · USDA reference 170419
- Olive oil: 27 g · USDA reference 171413
- White wine (or chicken stock): 58.8 g · USDA reference 174837
- Garlic: 6 g · USDA reference 169230
- Shallot: 40 g · USDA reference 170499 · Portion reference
- Chicken broth: 249 g · USDA reference 174536
- Heavy cream (or crème fraîche): 119 g · USDA reference 170859
- Parmesan cheese: 50 g · USDA reference 171247
- Lemon zest: 2 g · USDA reference 167749
- Fresh parsley: 7.6 g · USDA reference 170416
- Black pepper: 0.57 g · USDA reference 170931
farfalle · chicken · green peas · lemon Parmesan
Estimated nutrition per serving
826 calories · 47.4 g protein · 95.6 g carbohydrate · 26 g fat · 6.2 g fiber · 527 mg sodium
Source and basis: USDA FoodData Central and reviewed product references; ingredient-based calculation per serving. Documented USDA or manufacturer portion weights; all listed ingredient mass included before cooking losses. Full ingredient matches and assumptions below.
Recipe Context
This recipe was created with the following context in mind:
Sunday
brunch
winter
Requested: 60 min